Scallops with asparagus risotto and germinate.
Mix garlic, lemon zest and chopped parsley to make gremolata.
Bring clam juice and/or stock to a simmer in a medium stock pot.
Place a cast iron pan in a 400 degree oven and let it get well heated while you make the risotto.
In a large skillet sauté chopped shallots with some olive oil. Add chopped asparagus stalks, garlic, lemon zest (Meyer if you have it) and minced fennel greens, continue to sauté. Add arborio rice and sauté for 5 minutes or so. Pour in a fair amount of dry white wine and the juice of a lemon. When the liquid is absorbed, start adding stock and cook risotto. Close to the end of cooking add asparagus tips. Just before removing from the heat add one last addition of liquid and freshly grated Parmesan
Take cast iron pan out of oven and sear scallops. Serve scallops over risotto sprinkled with gremolata.